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Laura'a ESB
Special/Best/Premium Bitter • Extract • 22 L
April 1, 2002 pm 03:55pm
0.0/5.0 0 ratings
Ingredients (Extract, 22 L)
- .2 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .05 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.5 kg
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 30 g
Target - 8.8 AA% pellets; boiled 50 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 10 g
East Kent Goldings - 6.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 10 g
East Kent Goldings - 6.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: B - Special/Best/Premium Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.040 - 1.048 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.012 | |
| Color: | 13.8 SRM | 5 - 16 | |
| Alcohol: | 4.0% ABV | 3.8% - 4.6% | |
| Bitterness: | 33.1 IBU | 25 - 40 | |
Discussion
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